Roasted delicata squash and apple salad

delicata squash and apple salad // a thousand threads
We’re all getting ready for the holidays in the Heeley House — for us, of course, that means decorating, thinking about presents and food. This salad would be a perfect addition to the menu. For Austin it means dreading the boring meal and looking forward to the presents.

But for the scruffiest of puppies, the smallest of the Heeley clan, it means clearing away the muck and mess of a mop that’s accumulated and begun to collect leaves over the fall.

I’m not sure how he manages to get quite so roughed up between haircuts, his days are pretty tame — eat, sleep, patrol the house, occasionally go for a walk and threaten the other dogs with their life.

The only explanation I can think is that he must sneak out at night. Out to take care of those threats the only way a rough and tumble yorkie can. On the streets.

delicata squash and apple salad // a thousand threads
When the errant burr suddenly shows up on his belly, or his face is inevitably a mess, I think it must’ve been a rough night at the neighborhood fight club.

Those big dogs, always giving him the side eye on his walks, they’re just asking for it. That must be the reason he talks so much shit. That Great Dane is in for it tonight.

And that UPS guy, always trying to break into the house — threat after threat but he never shows up. Just you wait, UPS guy. One of these days, it’s on.

… or at least, I’m sure that’s what happens in his dreams.

As for the hair, all that barking can be serious business. He has to keep up his 100 percent success rate. Not a single intruder yet.

delicata squash and apple salad // a thousand threadsdelicata squash and apple salad // a thousand threads
Roasted delicata squash and apple salad
Adapted from Bon Appétit

For the dressing:
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil

For the salad:
Olive oil
1/4 cup balsamic vinegar
2 teaspoons packed dark brown sugar
2 2-pound delicata squash, halved lengthwise and seeded
Coarse kosher salt
4 heads of Belgian endive, root ends trimmed, leaves separated into individual leaves
2 unpeeled apples, halved, cored, cut into matchstick-size strips
8 ounces blue cheese, coarsely crumbled
Chopped parsley, for garnish

For the dressing:
Whisk vinegar and lemon juice in small bowl, then whisk in oil. Season with salt and pepper.

For the salad:
Preheat oven to 400°F. Whisk vinegar and sugar in small bowl and set aside. Cut squash halves crosswise into 1/4-inch-thick slices. Toss squash in a light drizzling of olive oil, then arrange in a single layer on prepared baking sheets. Sprinkle with coarse salt and pepper.

Brush with sugar-vinegar mixture and roast for 5 minutes. Turn squash over and brush with sugar-vinegar mixture; roast 5 minutes more. Roast until squash is tender when pierced with small knife, about 15 minutes longer. Cool on sheets.

Arrange 5 to 6 endive leaves on each of 10 plates, or 15-20 on each of 3 platters. Scatter apples, delicata squash, and cheese over endive leaves. Drizzle dressing over, sprinkle chopped parsley on top and serve.

Can be made 4 hours ahead: Let stand at room temperature.

delicata squash and apple salad // a thousand threads


  1. Posted November 12, 2014 at 12:11 pm | Permalink

    I ordered more Christmas presents and a gift for our Thanksgiving hosts tonight, after planning my pie contribution–how I love the holidays! I might just see if I can slip this salad into their menu, or bring it myself!

  2. Megan
    Posted December 7, 2014 at 9:57 pm | Permalink

    Really nice recipe! Tried it this evening and loved it.

    • Laicie
      Posted December 8, 2014 at 8:56 pm | Permalink

      Oh, Megan I’m so glad you loved it!! I’m obsessed with delicata squash.

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